Instant Pot Vegetable Fried Rice

bowl of cooked fried rice with chopsticks resting on the side on the right side of the bowl

5 from 1 rating

Instant Pot Vegetable Fried Rice

This Instant Pot Vegetable Fried Rice is quick, easy, vegan, and egg free. It's seriously the best fried rice, and will crush your take-out cravings without the guilt.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Asian

Keyword: instant pot, vegetable fried rice

Servings:

Calories: 403kcal

Author: Becca Ludlum

Equipment

Instant Pot 6 qt

Ingredients

2 cups white rice dry
2 cups water
2 tbsp roasted sesame oil divided
2 tsp fresh ginger minced
2 cloves garlic
2 cups stir-fry vegetables frozen
¼ cups coconut aminos
1 tsp rice vinegar

US Customary - Metric

Instructions

Add the white rice and water to the Instant Pot. Attach the lid and ensure the vent is in the “sealing” position. 2 cups white rice, 2 cups water
Heat the Instant Pot using the Manual Pressure-Normal-High Pressure function and set the timer for 5 minutes.
Once the Instant Pot has finished cooking, release the pressure manually.
Turn the Instant Pot to the Sauté function. Move the rice to one side of the Instant Pot. In the empty half, pour 1 tbsp roasted sesame oil. Let the sesame oil heat slightly, then add ginger and garlic. Sauté the ginger and garlic for one minute. *1 tbsp roasted sesame oil, 2 tsp fresh ginger, 2 cloves garlic
Add the frozen vegetables, coconut aminos. rice vinegar, and remaining sesame oil. *1 tbsp roasted sesame oil, 2 cups stir-fry vegetables , 1/4 cups coconut aminos, 1 tsp rice vinegar
Sauté the mixture stirring occasionally for 5-8 minutes, or until the rice has started to crisp in some areas.
Top with chopped green onions and sesame seeds. Serve fried rice warm.

Notes

Weight Watchers:
Our Instant Pot Vegetable Fried Rice is 14 2025 points | 14 2023 points per serving.

Ultimate Portion Fix:
Per serving, 2 yellow containers, 1/2 green containers, 7 teaspoons.

Nutrition